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Here are the archives of past issues:

Volume 1: Issue 12, June 14, 2004 featuring:

Article: "Have Your Cheese and Eat it Too"
Recipe: "Mediterranean-Style Tomato Tart"
Tip:"Moldy Cheese... Is It Safe"

Volume 1: Issue 11, May 28, 2004 featuring:

Article: "Soy- Nature's Miracle Food?"
Recipe: "Marinated Tofu Stir Fry"
Tip: "Pressing Tofu- Why and How"

Volume 1: Issue 10, May 14, 2004 featuring:

Article: "Guaranteed Weight Loss Without Sacrifice"
Recipe: "Black Bean & Veggie Burgers"
Tip:"Adding Flavour Without Salt"

Volume 1: Issue 9, April 30, 2004 featuring:

Article: "Carbs- A Necessary Evil?"
Recipe: "Southwestern Bean & Squash Stew"
Tip: "Working With Hot Peppers"

Volume 1: Issue 8, April 16, 2004 featuring:

Article: "To Carb or Not to Carb"
Recipe: "Easy Italian-style Eggplant Parmesan"
"How To Prepare an Eggplant"

Volume 1: Issue 7, April 2, 2004 featuring:

Article: "10 Great Tips for a Healthy, Low-Fat Diet"
Recipe: "Soy-Banana-Yogurt Smoothie"
"How To Cut Your Cooking Oil in Half!"

Volume 1: Issue 6, March 26, 2004 featuring:

Article: "Maple Syrup - Mother Nature's Gift"
Recipe: "Crispy Maple Spareribs" and "Low Fat Maple Creme Caramel"
Tip: "Liaison- Thickening with Eggs"

Volume 1: Issue 5, March 18, 2004 featuring:

Article: "Nova Scotian Cuisine, part 5 of 5- The Finale"
Recipe: Simple Stuffed Mushrooms
Tip: "'Mise en Place Prep is the Key to the Kitchen"

Volume 1: Issue 4, March 11, 2004 featuring:

Article: "Nova Scotian Cuisine, part 4 of 5"
Recipe: "Bavarian Apple Torte"
Tip: "Reductions - The Simplest of Sauces"

Volume 1: Issue 3, March 6, 2004 featuring:

Article: "Nova Scotian Cuisine, part 3 of 5"
Recipe: "Chef Kevin's Lamb and Lentil Stew"
Tip: "One Simple Way to Reduce Fat in Food"

Volume 1: Issue 2, February 26, 2004 featuring:

Article: "Nova Scotian Cuisine, part 2 of 5"
Recipe: "Chef Kevin's Creamy Roasted Onion & Garlic Soup"
Tip: "The How's and Why's of Roasted Garlic"

Volume 1, Issue 1, February 19, 2004 featuring:

Article: "Nova Scotian Cuisine, part 1 of 5"
Recipe: "Seared Atlantic Salmon Filet with Hollandaise Sauce"
Tip: "The How's and Why's of Clarified Butter"

If you would like to be part of our happy band of foodies, just drop me a line at SUBSCRIBE ME and let me know.

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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